Lamb Shank Stew | Recipes & Menus | Blue Flame Kitchen

Ingredients

• ​6 lamb shanks
• 2 tsp salt
• 1 tsp freshly ground pepper
• 1/4 cup canola oil
• 4 medium celery stalks, cut into 1 inch chunks
• 2 large onions, cut into 1 inch chunks
• 4 cloves garlic, finely chopped
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 1 can (440 mL) stout or other strong dark beer
• 3 sprigs fresh rosemary
• 3 bay leaves
• 1 lb baby red potatoes (about 3 cups)
• 2 cups cubed parsnips (1 inch)
• 4 medium carrots, cut into 1 inch chunks
• Chopped fresh parsley*